In a large saute pan over medium heat, add olive oil and saute red bell pepper, yellow pepper, and onion. Saute until soft and caramelized. Around 20 minutes. Salt as you go-around ½ tsp salt.
Add your crushed tomatoes and stock and bring to simmer, add seasonings and ½ tsp salt and mix.
Add your chickpeas and let simmer 10 minutes.
Check the seasoning and once done garnish with cilantro.
